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21.
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25.
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Controlling foodservice costs : competency guide. by National Restaurant Association Educational Foundation. Material type:  Text; Format:
print
Publisher: Upper Saddle River, NJ : Pearson Prentice Hall, c2007Availability: Items available for loan: College Learning Resource CenterCall number: TX 911.3 C65 N38 2007 (1).
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26.
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27.
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28.
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Modern food service purchasing / Robert Garlough. by Garlough, Robert, 1954-. Publisher: Clifton Park, NY : Delmar Cengage Learning, c2011Availability: Items available for loan: College Learning Resource CenterCall number: TX 911.3 P8 G37 2011 (1).
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29.
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30.
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Food service and bartending. by Roldan, Amelia Samson | Edica, Benito T. Edition: rev ed.Material type: Text; Format:
print
Publisher: Para�aque City : AR Skills Development Management Service, c2008Availability: Items available for loan: College Learning Resource CenterCall number: TX 911.3 V62 R744 2008 (1).
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31.
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Food and Beverage : service procedures / Juan Martin D. Guasch...[et. al]. by Guasch, Juan Martin D | Bejasa, Norma V | De Garcia, Erlinda H | Mailas, Anna Victoria V | Esgra, Cerila B. Material type: Text; Format:
print
Publisher: Pateros : Grandbooks Pub, c2011Availability: Items available for loan: College Learning Resource CenterCall number: TX 911.3 F6861 2011 (1).
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32.
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Food service and management II / Jake C. Viana. by Viana, Jake C. Material type: Text; Format:
print
Publisher: Intramuros, Manila : MindshapersCo., Inc, c2015Availability: Items available for loan: College Learning Resource CenterCall number: TX 911.3 M27 V614 2015 (1).
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